• AIDOS, I., JACOBSEN, C., JENSEN, B., LUTEN, J.B., VAN DER PADT, A. and BOOM, R.M. 2002. Volatile oxidation products formed in crude herring oil under accelerated oxidative conditions. Eur. J. Lipid Technol. 104, 808818.
  • BOYD, C.L., KING, M.F. and SHELDON, B. 1992. A rapid method for determining the oxidation of n-3 fatty acids. J. Am. Oil. Chem. Soc. 69, 325330.
  • ENDO, Y., HOSHIZAKI, S. and FUJIMOTO, K. 1997. Oxidation of synthetic triacylglycerols containing eicosapentaenoic and docosahexaenoic acids: Effect of oxidation system and triacylglycerol structure. J. Am. Oil Chem. Soc. 74, 10411045.
  • FRANKEL, E.N., SATUE-GRACIA, T., MEYER, A.S. and GERMAN, J.B. 2002. Oxidative stability of fish and algae oils containing long-chain polyunsaturated fatty acids in bulk and in oil-in water emulsion. J. Agric. Food Chem. 50, 20942099.
  • FRASER, B.H., PERLMUTTER, P. and WIJESUNDERA, C. 2007. Practical synthesis of triacylglycerol regioisomers containing long-chain polyunsaturated fatty acids. J. Am. Oil Chem. Soc. 84, 1121.
  • HARRIS, W.S. 2007. International recommendations for consumption of long-chain omega-3 fatty acids. J. Cardiovasc. Med. 8, 15582027.
  • HOFFMANN, G., STROINK, J.B.A., POLMAN, R.G. and VAN OOSTER, C.W. 1973. In International Symposium on Deterioration of Lipids (H.Niewiadomski, ed.) pp. 9397, Panstwowe Wydawnictwo Naukowe, Warsaw, Poland.
  • IGLESIAS, J., LOIS, S. and MEDINA, I. 2007. Development of solid-phase micro extraction method for determination of volatile oxidation compounds in fish oil emulsions. J. Chromatogr., A 1163, 277287.
  • LEE, H., KIZITO, S.A., WEESE, S.J., CRAIG-SCHMIDT, M.C., LEE, Y., WEI, C.I. and AN, H. 2003. Analysis of headspace volatile and oxidized volatile compounds in DHA-enriched fish oil on accelerated oxidative storage. J. Food Sci. 68, 21692177.
  • LET, M.B., JACOBSEN, C., SORENSEN, A.M. and MEYER, A.S. 2007. Homogenisation conditions affect the oxidative stability of fish oil enriched milk emulsions: Lipid oxidation. J. Agric. Food Chem. 55, 17731780.
  • LYBERG, A.M. and ADLERCREUTZ, P. 2006. Monitoring monohydroperoxides in docosahexaenoic acid using high-performance liquid chromatography. Lipids 41, 6776.
  • MCCLEMENTS, D.J. and DECKER, E.A. 2000. Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems. J. Food Sci. 65, 12701282.
  • MIN, H., MCCLEMENTS, D.J. and DECKER, E.A. 2003. Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions. J. Agric. Food Chem. 51, 14351439.
  • RUXTON, C.H.S., REED, S.C., SIMPSON, J.A. and MILLINGTON, K.J. 2007. The health benefits of omega-3 polyunsaturated acids: A review of evidence. J. Hum. Nutr. Diet 20, 275285.
  • SENANAYAKE, S.P.J.N. and SHAHIDI, F. 2007. Measuring oxidative stability of structured lipids by proton nuclear magnetic resonance. J. Food Lipids 14, 217231.
  • SHAHIDI, F. 2008. Omega-3 in foods. Inform 19, 366369.
  • VENKATESHWARLU, G., LET, M.B., MEYER, A.S. and JACOBSEN, C. 2004. Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion. J. Agric. Food Chem. 52, 311317.
  • VON SCHACKY, C. and HARRIS, W.S. 2007. Cardiovascular benefits of omega-3 oils. Cardiovasc. Res. 73, 310315.
  • WADA, S. and KOIZUMI, C. 1983. Influence of the position of unsaturated fatty acid esterified glycerol on the oxidative rate of triglyceride. J. Am. Oil Chem. Soc. 60, 11051109.
  • WIJESUNDERA, C. 2008. The influence of triacylglycerol structure on the oxidative stability of polyunsaturated oils. Lipid Technol. 20, 199202.
  • WIJESUNDERA, C., CECCATO, C., WATKINS, P., FAGAN, P., FRASER, B., THIENTHONG, N. and PERLMUTTER, P. 2008. Docosahexaenoic acid is more stable to oxidation when located at the sn-2 position of triacylglycerol compared to sn-1(3). J. Am. Oil Chem. Soc. 85, 543548.